This 2012 addition to the Paris food scene has captured the fancy of all seafood lovers. Helen will take you through a delightful, seafood culinary journey that will remain etched in your memories for a long time. The understated elegance of the decor with its blue and gray hues adds to the charm of this restaurant. The menu is dependent upon the catch of the day as the establishment prides in serving the best that is available. From live lobsters, Mediterranean sea urchins, grouper, white octopus and more, you will find wild fish, rarities and popular ones that are creatively made in traditional as well as modern flavors. Complement your meal with wine and round it off with any of their delectable pastries.
An old-world elegance permeates every corner of the dining room decked in plush banquettes and Flemish tapestries at La Marée. The man behind the kitchen is Samuel Le Torriellec who masterfully creates exquisite dishes like La Marmite de coquillages, La Lotte du Guilvinec and La Sole de petit bateau grillée ou meunière. The combination of bouquet wines and oysters is just divine.
Prunier opened in 1925 to the delight of epicureans of seafood fine dining. Famous for French caviar, here you can sample turbot caviar and spinach, tartare with caviar and oysters, and a variety of salt-cured fish eggs. Chef Eric Coisel lends a contemporary and artistic touch to coastal favorites like salmon, king crab, shellfish and lobsters. The restaurant is designed by Jacques Grange, and its magnificent interiors represent work by Art Deco-inspired artists. Monochromatic photographs and nautical memorabilia exude a nostalgic charm.
This is one of the best chain of bistros for fish and seafood. Some of the creative dishes include lobster with bacon and Sea bass in wine sauce. There is a different menu everyday depending on the catch of the day. For dessert, try the famous Baba au Rhum - a ring shaped cake dipped in rum. One of the four Vin et Marée outlets in Paris, this restaurant also banks on its effortless ability to reproduce fresh seafood into plates of artistry.